Some of you may remember my search for the best “Chili Rabbit” in town. It’s a Peruvian dish, on menus generally just referred to as Ajiacco con conejo, although that’s really shorthand for Ajiacco de papas con conejo, because the ajiacco dish is really the way of preparing the potatoes, and the rabbit, or sometimes chicken, or really whatever meat you want, is an addition, or sometimes it’s not even added and the potato dish is just served with rice.

Now, the Peruvian ajiacco, with two Cs, is different from the Colombian, Cuban, or Chilean ajiaco, with one. The latter are more soups or stews, and there are various regional variations. The etymology seems to be some take on ají, or chili, from the Taino word axi. The Taino are an indigenous group from the Caribbean and Venezuelan and Colombian north coasts. I’ve been told, once or twice, that ajiacco is a merging of ají and ajo, chili and garlic, but I can’t find any evidence to back that up.

Let’s take a look at the recipe!


So we start with a bunch of potatoes, “sancochado”, or par-boiled – boiled in the skin until semi-cooked, but not soft, and then peeled. Save the potato cooking water – in fact, what I did, is took the peelings from the potatoes and put them back into the cooking water and continued cooking it to really give it a strong potato flavor. Some recipes call for stock of some sort here, but the more traditional ones seem to use the potato water.

Several ají mirasol chilies, and one ají panka chili for color and a touch of smokiness, all rehydrated, a good amount of garlic, some dried oregano, evaporated milk, and fresh cheese. Some parsley just for garnish. Some recipes call for huacatay instead of oregano, usually infused into the dish for a short time while cooking and then removed, as it’s a fairly strong flavor.


Dice the potatoes.


Puree the chilies with the garlic and oregano, and then saute it in a little oil until it thickens and gets darker in color.


Add the potato water, the evaporated milk, and the potatoes, and bring to a boil. Reduce heat and simmer, stirring regularly, until the potatoes are cooked through and the liquid has thickened up to a creamy consistency.


Crumble the cheese and add it to the dish, season with salt to taste. Serve sprinkled with parsley, and with Peruvian style rice on the side.


The chicken, or the rabbit, or the fish, or the… whatever you choose, is dusted in a mix of flour with salt, pepper, and cumin and then fried until golden brown on all sides.



…back to the money shot, Ajiacco de papas con pollo, or with chicken, in this case.



2018 Menu #1

2018.Jan.14 Sunday
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January 2-6 – 2018 – 2-6 de Enero   Sandperch Ceviche with Passionfruit – sandperch cured in lemon, lime, and passionfruit juices with rocoto chili, olive oil, ginger, salt, black pepper; fine dice of mixed color bell peppers; sweet potato cubes caramelized in sweet wine and smoked mustard; toasted corn, red onion, cilantro, limo chilies. […]

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Bite Marks #53

2018.Jan.12 Friday
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Lots of little bites, nibbles, crumbs, and tidbits, plus a tipple or two. I almost feel like I should split this into two posts, but hey, let’s just go for it….   Los Muchachos de Punto y Banca, Mansilla 3494, Palermo – A spin-off (the kids of?) the original Punto y Banca pizzeria (I believe […]

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Use the Forks Lucca

2018.Jan.07 Sunday
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It was time for the 16th outing of the Roving Ravenous Horde, and the first outing of 2018. I picked a place I’ve been hearing snippets about, way out in Villa Devoto, Casa Lucca, Asunción 4167. “Cocina de inmigrantes”, is their claim, with an emphasis on Italian dishes, some Spanish, and a selection of Argentine parrilla, grill, items. […]

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2017 Menu #47

2018.Jan.06 Saturday
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December 28-30 – 2017 – 28-30 de Diciembre Last menu of the year! / Último menú del año!   Sole & Black Tomato Ceviche – sole cured in a puree of lemon and lime juice, rocoto chili, ginger, garlic, black tomato, cilantro, mint, and salt; salad of rocoto chili, avocado, red onion, black tomato; toasted […]

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2017 Menu #46

2018.Jan.03 Wednesday
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December 26-27 – 2017 – 26-27 de Diciembre   “Lonely” Shrimp – salad of potato, peas, corn, tomato, black olives, red onion, rocoto chili, parsley, oregano, gouda, and shrimp in a dressing of shrimp stock, black vinegar, lemon juice, olive oil, salt and pepper; arugula oil. Solterito con Camarones – ensalada de papas, arvejas, maíz, tomate, […]

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Seco de… Meat

2017.Dec.30 Saturday
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I promised a couple of months ago a step-by-step recipe for preparing a Peruvian Seco. Here I’m using cabrito, or baby goat, but it’s the exact same process for cordero (lamb) or carne (beef), or, I suppose, for pollo (chicken), pato (duck), or whatever other meat you may care to make into this dish. This is going to look long and […]

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Land of Lincoln

2017.Dec.29 Friday
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It was the 15th outing of the Roving Ravenous Horde, a raving success of a social group if I do say so myself, and I do. It was also our last outing of 2017. I’d spotted this relatively new restaurant one day wandering back from Alto Palermo mall, and made a note of it. It seemed a perfect […]

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2017 Menu #45

2017.Dec.27 Wednesday
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December 22-23 – 2017 – 22-23 de Diciembre   Amazon Salad – tomatoes roasted with basil and olive oil; palm hearts lightly charred with chili oil; amaranth; spicy avocado puree; black garlic mayonnaise; tomato, lemon and shallot vinaigrette. Ensalada Amazónica – tomates asados con albahaca y aceite de oliva; palmitos ligeramente quemado con aceite de […]

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